Baked Chicken Teriyaki
by sjlison
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INGREDIENTS
- 8 Chicken thighs
- 1/2 cup Teriyaki marinade
- 2 teaspoon Fresh grated ginger
- 1 tablespoon Clear honey
- 4 Chopped scallion
- 2 Medium red peppers, quartered and seeded
- 3 Small zucchini, cut into quarters lengthwise
INSTRUCTIONS
Preheat the oven to 400 degrees.
Place chicken thighs in a roasting tin in a single layer.
Combine teriyaki marinade with ginger, honey and scallions. Pour over chicken; turn the pieces to coat them evenly.
Bake chicken for 25 minutes, turning once halfway through. Add vegetables, coating them in the marinade.
Bake for 15-20 minutes more until chicken and vegetables are tender.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (155g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 284 | ||
| Calories from Fat: 157 (55%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.4g | 23 % | |
| Saturated Fat 5g | 25 % | |
| Monounsaturated Fat 7.4g | ||
| Polyunsanturated Fat 3.9g | ||
| Cholesterol 95.8mg | 29 % | |
| Sodium 1466.8mg | 51 % | |
| Potassium 305.9mg | 8 % | |
| Total Carbohydrate 8.7g | 3 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 8.6g | ||
| Protein 21.9g | 31 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 284
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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